Pears in Vanilla and Caramel Cream

Slit the vanilla pod open lengthwise, scrape out the seeds and stir into the milk. Add the vanilla pod and bring to the boil, then remove from the heat. Beat the egg yolks with the sugar and mix in the cornflour. Slowly stir the warm milk into the egg yolk mixture, then return to the pan. Remove the vanilla pod and beat over a low heat until the custard thickens. Do not let it boil! Pour into 4 glasses and leave to cool. Peel the pears and core from the bottom using a sharp knife. Poach in boiling sugar water for 5 minutes. Drain the pears and place on the vanilla cream in the glasses. Put the coffee cream into a pan and heat, stirring, until lightly caramelised. Then pour over the pears and serve.